grow, forage, cook :: a foraged feast with Fore/Adventure

Since starting the #growforagecook project with Sabrina, it’s been so exciting to to connect with others who share our enthusiasm for growing, foraging and cooking! Over on Instagram, I got chatting to Fore/Adventure. They post the most fabulous images of foraged goodness. I discovered that Fore/Adventure provide all sorts of adventuring opportunities, from kayaking to coasteering, bushcraft to beach school, all of which look amazing. I was particularly interested, however, to learn more about their thoughts on and experiences of wild food and foraging. When I was invited to their Foraged Feast at the end of the summer, I was thrilled and disappointed in equal measure, because I just couldn’t make it to Dorset on a school night, however much I would have loved to! I was desperate to hear all about it, though, so I invited them to answer a few questions and to share with us a little about Fore/Adventure.

Over to you, guys…

Can you tell us about how the initial idea for Fore/Adventure came about?

Fore/Adventure was born from a lifestyle choice that echos a somewhat English version of the American dream. After a decision by Jade and Dan, the brains, brawns and founders of Fore, to get out of the city and relocate to rural Dorset with their small humans Fore/Adventure was forged, following Dan’s background in the outdoor industry. Starting with four kayaks it has evolved to include sea, shore, and solid ground adventures to get both big and small humans in the great outdoors.

Where is Fore/Adventure based, and how does your environment shape what you do?

Our playground just so happens to be on Dorset’s Jurassic Coastline. We have a varied environment on our doorstep that allows us to get up to all sorts. On Studland’s beach is where our hutquarters lie and from here we explore the sea, shore, cliff line and iconic stacks of Old Harry’s; checking out the sea from the surface, underneath it and the creatures that inhabit it. As well as this we have an abundance of woodland and heath sitting behind the beach that provides a base for a host of more bushcrafty based antics.

Foraging, and wild food, are at the heart of what you do. What makes them so important?

We all love to eat. It’s the way to the heart, isn’t it? This, married with adventure, getting outside and in the elements, which we know to be good for us, is a winning combination. It’s important to connect with our food and with where it comes from- this connection leads to a better understanding of our environment which means we tend to treat and love it better. Plus, there is always a cheeky and overwhelming satisfaction with getting something for free…

Can you tell us a little about where, and what you forage for?

Beyond the bits and bobs that are found most places, berries, edible flowers and herbs, we get to make the yummy most out of our seaside location. This means sea vegetables from glass wort (Samphire) to sea blite, sea purslane to sea beet as well as sea weeds. Dan happens to be a bit of a seaweed pro which means mackerel sashimi wrapped in seaweed is often made up at Old Harry’s Rocks if we have been lucky with our catch!

What’s the most popular food that you forage for? And the most unusual?

Certainly the most unusual and interesting food we forage for are the seaweeds. We Brits tend to see seaweed as a beachside inconvenience and don’t really know that there is some tasty grub right there. All you need is a trip to the beach and a seaweed identification book and you are away. Adding hand foraged, dried and ground kelp flakes to season your food is a great, and tasty, party trick.

How do you find that people react to their first experiences of foraging?

Bewilderment! Foraging is something people assume to be a specialist subject, and while there will be a spectrum of edible knowledge, it’s brilliantly easy to get foraging. Knowing that you can walk out your door, whether in an urban or rural environment, and find free food is a welcome and yummy realisation.

You recently hosted a foraged feast. Can you tell us about what you served?

We did! And it was an absolute night and a half (you can check it out on the Fore blog). We wanted to celebrate our environment with a foraged feast as the end of the summer drew near and the new season began. Like Kings we feasted on local lobster, hand caught and sea cured mackerel, sea vegetables, handmade local berry juices and a seaweed panna cotta to finish us off. Is your mouth watering?!

What is your favourite time of year for foraging?

The end of summer and beginning of autumn. Crab apples, rosehips, lingering and hardy berries, chestnuts, plums and such. It’s those lovely warm flavours that are perfect for these increasingly crisp days.

What advice would you have for anyone who’s interested in having a go at foraging?

Get outside! Honestly, honestly, all you need are some scissors, a plastic bag (or basket if you are feeling snazzy), and a little guide to what’s about. I really enjoy John Wright as an author of foraging guides but if you don’t want to invest too soon then the internet will have everything you need to know.

What does the future hold for Fore/Adventure?

We really love what we do and want to see others getting the same deep-rooted buzz for being outside, having a smattering of adventure intercepting their day to day. For us ,that means getting on the sea in whatever shape or form, getting out in the woods and more feasting! (Not a bad job eh?! ; )

Thanks so much, it’s been fantastic to find out more about what you do at Fore/Adventure. I’m now pining for the ocean and a foraged barbeque on the beach! I can’t wait to head down to Dorset at some point and visit you guys. Thanks for sharing all your foraging adventures using #growforagecook.

hello, I’m Laura

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